I use very little milk & the local store I buy it at only has pints of raw so I buy it. I also try to keep an eye & a nose on it if I haven't used it up very quickly so I can freeze it to use the sour milk in recipes calling for buttermilk. Any tips on what to look for & smell for in trying to get the milk frozen so I'm freezing sour rather than rotted milk? I got a food safety flag on this but I'm thinking there may be reliable experience here regarding the use of raw milk.
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